I have been slowly developing different rubs for meats I cook in the oven or in my smoker. I know that dry rubs can intimidate people sometimes but my hope is to show people they are quite easy to make. This recipe is one I have used numerous times for pork but it can be used on whatever you’d like to use it on. And as usual for my recipes, I encourage you to add, subtract and tinker to your own palate.
|Prep Time: 10 minutes|
- 1/4 cup of Paprika
- 1 tablespoon of Cayenne pepper (more or less depending on you taste for spicy rubs)
- 2 tablespoons of Chili powder
- 1 tablespoon of Onion powder
- 1 tablespoon of Garlic powder
- 1 tablespoon of ground Cumin
- 2 teaspoons of Sea Salt
- 2 tablespoons of Brown Sugar (optional)
- 1 tablespoon of Sweet Mesquite seasoning (optional)
- Thoroughly mix all of the ingredients together in a bowl and enjoy.
The Sweet Mesquite seasoning is one I found in the BBQ section of the spice isle. It is a great addition for meat you are going to cook in the over because it adds the smokey taste you would get from a smoker. The optional brown sugar is if you want some additional sweetness and if you like the caramelization on your meats.